COUNTRY POT ROAST

Mix last 4 ingredients well. Pierce meat with sharp object on both sides so above mixture will soak in meat. Place meat in zip lock bag with sauce and refrigerate over night.

• 5 medium potatoes, peeled
• 5 carrots, peeled
• 2 large onions
• 1 small onion
• 3 cups of water
• 2 beef bouillon cubes

Next day remove meat from zip lock bag and discard unused sauce. In a large dutch oven melt 1/2 stick of butter (olive oil may be substituted). Place roast in pan and brown on both sides. Turn burner to low heat, add 3 cups of water, 2 beef bouillon cubes, and cook until well done, or as desired. About 1 hour before meat is done add potatoes, carrots and onions. Add water as needed, do not let boil dry. Mean time take a small onion and sauté in butter until done. After meat, potatoes, carrots and onions are done remove from pan, add sauteed onions and enough water to make total of about 3 cups liquid. I reserve about 1/2 cup of water and add 2 tablespoons of Pillsbury Sauce and Gravy to the water. Mix well; add to broth and bring to boil, stirring constantly, until thickened. Serve over meat. I also use bouquet to make the gravy brown if desired.

Send email to Dickedh@worldspy.net.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

All rights reserved by Teri’s Kitchen.
Copyright Information